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Homemade Chicken Noodle Soup

Homemade chicken noodle soup made from a  whole chicken,  noodles  and a mirepoix of vegetables with savory herbs are food for the soul.

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

By Sue Lau | Palatable Pastime

My recipe of the day is for  homemade chicken noodle soup made by  poaching a whole chicken and using thin egg noodles as the  pasta.

This is a joint event for national Soup Swap Day with  Festive Foodies  and Soup Saturday Swappers (which I am hosting this month). So make sure you get to see the recipes from both groups, one accessible by clicking the link to inlinks and the  other listed on the page.

This makes a nice brothy soup- sort of like you might expect from canned chicken noodle soup,  at least  with the noodles, except they don’t really put too much meat in theirs, do they? Plus the broth  in this is much better tasting. And you  know  exactly what is going into  this clean eating soup.

Perfect for nourishing  your  tribe on a  cold snowy day or feeding them when  they have the  sniffles, colds, or  flu. I hope not, but a  bowl of  Mom’s chicken noodle soup goes a long way not only in keeping them healthy, but restoring their health if that has  gone south.

I like to have this anyway, often as part  of a lunch, with something  like a turkey club sandwich on  toast. Even a grilled cheese  will  hit the spot.

Stay warm this weekend! We  are getting  blasted with snow and ice  today. But at least we have our snow day  soup!

Homemade Chicken Noodle Soup

Snow Day Soups

Hosted by Sue  of Palatable Pastime

Be sure to check out the other Soup Saturday Swappers Bloggers this month!

Visit Link Party

Homemade Chicken Noodle Soup

also today linking up with

National Soup Swap Day Recipes

Homemade Chicken Noodle Soup

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Homemade Chicken Noodle Soup

Ingredients  for  Preparing the Chicken:

  • 1  (4-5 pound) roasting chicken
  • 1 carrot,  coarsely  chopped
  • 1 rib celery,  coarsely chopped
  • 1/2 onion
  • 3 garlic cloves
  • 3 bay leaves
  • pinch each of salt, black pepper and thyme

Method:

  1. Season chicken and place  in a stock  pot.
  2. Stuff the onion inside the chicken cavity.
  3. Scatter other vegetables around.
  4. Cover with cold water.
  5. Bring chicken to a boil, then reduce heat, cover, and simmer/poach for  90 minutes; then allow to cool  in the  broth.
  6. Remove chicken meat from the carcass, discarding the  skin; save the bones  for  making more stock later if  desired (you can freeze), or add the bones to the stock and  continue  to cook and  fortify.
  7. Chill broth and then  skim  off  any fat that  surfaces.

Ingredients for soup:

  • Chicken from poached chicken above, chopped
  • 1/2  cup diced onion
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 teaspoon  minced  garlic
  • 1/2 teaspoon each dried thyme, marjoram  and rosemary
  • 1 teaspoon dried parsley flakes
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black  pepper
  • 60 ounces broth (from poaching the chicken)
  • 1 tablespoon chicken base
  • 4 ounces dried  narrow  egg noodles

Method:

  1. Saute the onion, carrot, celery and garlic  in the olive oil at the bottom  of your soup  pot until the onion is  translucent.
  2. Stir in the herbs and seasonings along with the broth- if you don’t  quite  have enough, top up with water; stir in the chicken base.
  3. Bring broth  to a rolling boil and stir in the noodles.
  4. Cook for 12-14 minutes, depending on the noodle size and type you use; they should be tender.
  5. Stir in  the chopped chicken and just heat through.
  6. Adjust salt to your  taste  before serving.

From the kitchen of palatablepastime.com


Homemade Chicken Noodle Soup

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